Recipe - English Muffins

1 2/3 cup Milk
2 One half tablespoon Butter
1 pack Yeast
1 tablespoon (heaping) sugar
1/3 cup Warm water
1 Egg
2 teaspoon Salt
1 tablespoon Vinegar
5 cup Unbleached flour
Cornmeal or bread crumbs

From: George McTyre MCTYREG@baylor.edu

Date: Tue, 12 Jul 1994 22:18:06 0400 (EDT)
Heat the milk and melt the butter in it. Cool. Combine the yeast, water,
and sugar. Allow to proof for a few minutes. Combine the cooled milk
mixture with the yeast mixture in large bowl. Add the egg, salt, and
vinegar, along with half the flour and mix at medium speed for about 5
minutes. Add in remaining flour and mix well. The mixture will be pretty
sticky. I let the mixer do the kneading for me for about 5 more minutes.
Cover and allow to rise in draftfree area for 1 hour.

Pour cornmeal or bread crumbs into a bowl. Spray a couple of cookie sheets
with vegetable spray. Scoop up approx. One half cup of dough into your hand and
form a ball. Flatten and place in cornmeal, turning once. Place muffin on
the greased cookie sheet and flatten to a 3 inch circle. Allow muffins to
rise for about 8 minutes.

Heat a griddle or skillet on top of the stove. You should use mediumlow
heat. Place the muffins on the griddle and cook 7 minutes on each side.
Allow to cool completely.

NOTE: The recipe says to lightly oil the griddle, but I use our cast iron
griddles that are so wellseasoned that I don't add extra oil and they cook
just fine.

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